Baked Alaska with Glastry Farm Ice Cream

Baked Alaska with Glastry Farm Ice Cream


by Prepared by Ben Anderson

of Head Chef, Donnybrook Fair, Greystones, Co. Wicklow  

The name Donnybrook Fair is synonymous with fine foods. This store in Greystones provides fresh and ready to go produce for the locality. Much Read More
Prep Time

10 Minutes

Cooking Time

20 Minutes


4 to 6 People


  • 100ml Water
  • 450g Caster sugar
  • 4 free-range egg whites
  • 1 Box amoretti biscuits crushed
  • 12 Scoops Pistachio ice cream
  • 6 Passion fruits


For the baked Alaska, place the water and sugar into a pan and bring to the boil. Skim the surface and wipe the sides of the pan with a wet pastry brush to remove any sugar crystals, and then increase the heat so that the syrup boils rapidly. Insert a sugar thermometer. When the sugar mixture reaches 110°C/225°F beat the egg whites with an electric mixer until stiff peaks are formed. When the sugar mixture reaches 121°C/250°F remove from the heat. It will have formed syrup.
Turn the electric mixer onto the lowest setting then pour the sugar syrup into the egg whites in a thin, steady stream, continuing to beat until all the syrup is incorporated. Continue to beat at a slow speed until the mixture is almost cold, this can take up to 15 minutes.
Place the crushed biscuits onto a square off grease proof paper and top with a scope of ice cream. Pipe the meringue around the ice cream, covering completely from top to bottom. Store in the freezer.
To Serve: Glaze the meringue with a mini-blowtorch, or bake briefly in a very hot oven.

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